Name: Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 8 (8-ounce) scamp fillets; Salt and pepper; 8 eggs; 2 cups milk; 4 cups flour; 4 cups panko bread crumbs; Oil, for sauteing; 1/2 pound crabmeat; Tasso Butter, recipe follows; 1/2 cup chopped red onion; 2 tablespoons olive oil; 1 teaspoon chopped garlic; 1/4 pound Tasso ham; 1/2 cup white wine; 1 pound butter

Directions

Preheat oven to 400 degrees F. Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook. Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve.

Tasso Butter:

In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Matt Shipp, Pillars Restaurant

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